YOUR SOLIN GENERATED RECIPE
Spicy Shredded Chicken and Crunchy Slaw Wrap
A vibrant wrap featuring tender shredded chicken infused with aromatic spices, paired with a crunchy mix of cabbage, carrots, and red bell pepper. Topped with a tangy, low-calorie Greek yogurt dressing with a kick of sriracha and lime, this wrap is a satisfying meal that balances protein with fresh, crisp veggies.
INGREDIENTS
4 oz Chicken Breast
1 whole wheat tortilla
1 cup shredded cabbage
1/2 medium carrot
1/4 cup sliced red bell pepper
2 tbsp non-fat Greek yogurt
1 tbsp lime juice
1 tsp sriracha sauce
1 tsp olive oil
PREPARATION
Preheat a skillet over medium heat and lightly coat with a small amount of olive oil.
Season the chicken breast with your choice of spices such as chili powder, cumin, salt, and pepper for a spicy kick.
Cook the chicken breast in the skillet for about 5-6 minutes per side or until fully cooked, then use two forks to shred it.
In a mixing bowl, combine shredded cabbage, grated or thinly sliced carrot, and red bell pepper.
In a small bowl, whisk together the non-fat Greek yogurt, lime juice, and sriracha sauce. Drizzle this dressing over the slaw and toss to coat.
Lay the whole wheat tortilla flat and layer the shredded chicken down the center.
Top with a generous scoop of the crunchy slaw mixture.
Wrap tightly and serve immediately, or pack for a convenient meal on the go.